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The ingredients needed to cook 16:48 - Thai green curry vegan style:
- Get For the paste
- You need garlic clove
- Get thumb sized turmeric root
- Provide salt
- You need shrimp paste (leave out if vegan)
- Get Thai green chillies (or more if you like it hot)
- You need piece of galangal or ginger
- Get lemongrass, outer tough leaves removed
- Get kaffir lime leaves
- Take spring onions
- Take For the sauce
- You need onion peeled and chopped
- Prepare coconut milk from a 14oz (400ml) can
- Prepare For the sauce
- Prepare oil - cold-pressed rapeseed with lemongrass, ginger and chilli
- Use medium onions, peeled and finely chopped
- Prepare medium sweet potato, peeled and cubed
- Prepare aubergine, cubed
- Prepare remainder of the can of coconut milk
- Prepare kaffir lime leaves
- Provide cashew nuts
- Get coriander
- Get juice of 1/2 lime
- Provide To serve
- Use Jasmine rice
Instructions to make 16:48 - Thai green curry vegan style:
- Roughly chop all the ingredients for the paste and place in a pestle and mortar and bash away. Add 4 tablespoons of the coconut milk and continue to grind until you have a paste. If pounding isn't your thing, place in a food processor and blend.
- To make the sauce, heat the oil in a large pan and saute the onions for 3-4 minutes until soft.
- Add the sweet potato and aubergine chunks and cook for a further 5 minutes until they start to soften.
- Add the paste and continue to cook for 5 minutes.
- Add the lime leaves and the coconut milk and cook for a further 10-15 minutes until the vegetables are soft.
- Roughly chop the cashew nuts and coriander and add to the sauce with a squeeze of lime.
- Serve with jasmine rice.
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